My blog is about anything that affects my life. I started with food, but I end up sharing characters from my past and my opinions about various topics.

McKnotes Holiday Kitchen Tips Part Two

About this blog

By Rich McKinney

Rich started writing for the Honolulu Star-Bulletin as music critic for the symphony and opera seasons. Originally from Granite City, IL, he graduated from Simpson College with a degree in music education. In 1984 he received his MA in Music
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Rich started writing for the Honolulu Star-Bulletin as music critic for the symphony and opera seasons. Originally from Granite City, IL, he graduated from Simpson College with a degree in music education. In 1984 he received his MA in Music Education from Truman State. Now retired, Rich enjoyed reading, writing music and short essays. He is the director of Kirksville Community Chorus.

This is another great recipe. It was designed for people who are enduring chemotherapy and simply can’t retain food. For some reason it tends to soothe the stomach and provide necessary nourishment. I found this recipe printed in a news letter aimed at AIDs patients in Hawaii.

Bake at 350 for about 35 minutes, till done. This is when you need to use the old toothpick trick

I use two bread pans, 7 ¼ X 3 ¾ . You can also use a 9 X 5 bread pan and get larger pieces of bread, but only one loaf. Prepare baking pans by greasing and flouring. In a
9 X 5 pan, you will have to bake it longer.

This recipe is good for alterations in taste, chewing and swallowing difficulties, dry mouth, fatigue, loss of appetite and nausea and vomiting.

I use the 2 whole eggs instead of just the egg whites, and extra cranberries. In fact, one bag of cranberries works well for a double batch of bread. When cranberries aren’t in season, you can use dried cranberries. If you want your cranberries to be plump, soak the dried cranberries in warm water.

This is a great extra for your Thanksgiving table.

If you just want to make your own cranberry sauce, wash the berries, add about a half cup of sugar, tablespoon of lemon juice, cinnamon, cardamom, nutmeg and black pepper. Add about a half a cup of liquid. Water will do. Orange juice will add a dimension, as will red or white wine. I love options. Cover your sauce pan so that the berries don’t pop and spew cranberry juice all over the place, but leave the cover open enough for the steam to escape. After the mixture boils and the liquid cooks off, use a potato masher to mash up the berries and then chill. You can make this ahead of time and it will last for a long time. Don’t forget the black pepper. It will give it a kick.